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Comtoise stew

Franche-Comté potée

Main dishes

Franc-Comtois pot: smoked bacon, pork belly, and pork shoulder simmered with vegetables, followed by cabbage and Morteau sausages, served on crusty countr…

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Recipe from DavidL, JackPotte, Grondin and 7 other contributors, adapted by Recette de cuisine · · updated on

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Comtoise potée is a traditional, rustic stew from the Franche-Comté region. It is characterized by the inclusion of smoked meats such as salt pork, bacon, Morteau sausage, and smoked ham hock, as well as vegetables like turnips, carrots, parsnips, leeks, and cabbage.

Ingredients and directions

  • Prep time20 min
  • Cook time1 hr 30 min
  • Total1 hr 50 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$30.67 $5.11 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

6 people
  • $4.03
  • $4.02
  • $0.62
  • $1.70
  • $1.49
  • $4.79
  • $4.19
  • $0.21
  • $0.09
  • $5.79
  • $0.40
  • $0.94
  • $2.40

Prices from US supermarkets for 6 of 13 ingredients; Belgian prices for the rest.

Directions

  1. In a large stockpot, place the bacon, ham hock, shoulder of pork, potatoes, carrots, turnips, and leeks in large pieces, along with the onion, garlic, and herb bundle. ≈ 3 min
  2. Cover generously with cold water, add a drizzle of olive oil and pepper, without salt (the meat is already salty). Cover and simmer for 45 minutes over low heat.
  3. Add the cabbage in large pieces and the Morteau sausages, and continue to cook for another 45 minutes over low heat.
  4. Rinse the vegetables and meats. Arrange the vegetables in the center of a shallow dish, and the meats in large pieces around them. ≈ 2 min
  5. Serve on slices of crusty country bread, accompanied by a fruity red wine from Arbois or a white beer. ≈ 2 min
  6. In the evening, drink the broth with bread slices spread with garlic, baked in the oven with a little grated Comté cheese.

The bill

Franche-Comté potée

  • 300 g of cured bacon or pork belly$4.03
  • 2 sausages from Morteau$4.02
  • 200 g of carrots$0.62
  • 5 garden apples$1.70
  • 100 g of turnip$1.49
  • 3 leeks$4.79
  • 1 to 2 green cabbages$4.19
  • 1 onion$0.21
  • One head of garlic$0.09
  • 1 bouquet garni (thyme and bay leaf)$5.79
  • pepper$0.40
  • Day-old country bread$0.94
  • Shredded Comté cheese (for sandwiches)$2.40

Total$30.67

that's $5.11 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 g of cured bacon or pork belly
  • 1 kg of smoked pork, pre-packaged
  • 2 sausages from Morteau
  • 300 g of smoked pork shoulder
  • 200 g of carrots
  • 5 garden apples
  • 100 g of turnip
  • 3 leeks
  • 1 to 2 green cabbages
  • 1 onion
  • One head of garlic
  • 1 bouquet garni (thyme and bay leaf)
  • One characteristic of olive oil
  • pepper
  • Day-old country bread
  • Shredded Comté cheese (for sandwiches)

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